Ingredients

Preparation

You can use any store-bought pie crust or make your own. This recipe makes 2 pie crusts.

For the pie crust:
In the bowl of a food processor, pulse together flour and salt. Add butter and mix until it resembles coarse meal. With the machine running, slowly add water and process until a dough comes together. Add more water if dough seems too dry.

Divide the dough into 2 equal size balls and flatten into disks. Wrap each disk in plastic wrap and chill at least 1 hour before rolling out.

For the pop tarts:
Preheat oven to 350ºF.

Lightly dust a work surface with flour and roll out 1 pie disk to about 1/8-inch thickness. Repeat with the second disk.

Cut out 6 to 8 rectangles—around 2 inches wide by 3 inches tall—from each pie crust. (You can re-roll the dough scraps into 1 or 2 more tarts.) Transfer the rectangles to a baking sheet lined with Silpat or parchment paper, leaving 2 inches of space in between.

Spread a heaping tablespoon of Nutella on half of the rectangles. Using a fork, lightly prick a couple of holes on the rest of the rectangles. Place the pricked rectangles on top of the Nutella. Crimp the edges of the tarts with a fork.

Whisk the egg yolk and water in a small bowl. Brush each pop tart with the egg wash. Sprinkle turbinado sugar on top of each pop tart.

Bake for 13 to 15 minutes, or until golden brown. Let cool for a few minutes and serve.